Meanwhile, in a nonstick skillet, cook the peppers and onion in oil over medium heat for 5 minutes or until tender. Remove and set aside. Add beef with marinade to the skillet; cook and stir for 4-5 minutes or until meat is tender and mixture comes to a boil. Add pepper mixture; heat through.

*** I cheat when it comes to bell peppers. My local market carries a bag of mixed peppers (red, yellow, orange and green) in the frozen section, already julienned. Not only is this a huge time saver for me, but it's actually cost effective. I used only half a bag of peppers for this dinner. I added it in straight from the freezer!

WOW, was this delicious!! Usually I'm gracious, and let DH take the leftovers to work for his lunch, because being at home, I have a much wider variety to choose from - whatever is in the fridge/pantry! But this time, I claimed seconds for myself.

Ingredients

1/2 c chopped sweet onion (I used sweet vidalia)

1/2 c lime juice

1/4 c chopped seeded jalapeno peppers

2 TBS olive oil

4 tsp ground cumin

boneless pork chops - enough to feed your family (6 chops is about right for this, or you will need to double the marinade)

Salsa

2 medium ripe avocados, peeled and chopped

2 plum (Roma) tomatoes, seeded and chopped

1 small cucumber, seeded and chopped

2 green onions, chopped

2 TBS minced fresh cilantro

1 TBS honey

1/4 tsp salt

1/4 tsp pepper

3 TBS jalapeno pepper jelly

Directions

In a small bow, combine the first five ingredients. Pour 1/2 c. marinade into a large Ziploc bag; add the pork. Seal bag and turn to coat; refrigerate for 45 minutes to 2 hours. Reserve 1/3 cup of remaining marinade. Place the rest of the marinade in a large bowl and add the avocados, tomatoes, cucumber, green onions, cilantro, honey, salt and pepper. Cover and refrigerate until serving.

In a small saucepan, combine the jelly and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Prepare your grill. Drain and discard marinade from pork. Grill, uncovered, over medium heat for 4-6 minutes on each side or until juices run clear, brushing occasionally with jelly mixture. Serve with avocado salsa. Yields 6 servings.